• Cooking Time: 30 minutes
  • Servings: 8
  • Preparation Time: 20 minutes


  • 3 ¾ cups Tropical Food’s Buffalo Nuts®
  • 1 tsp. kosher salt
  • 1 ½ tsp. honey
  • 1 ½ tsp. peanut oil
  • SOUP
  • ½ cup buffalo peanut butter
  • 1 tbsp. peanut oil
  • 1 onion, chopped
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 4 garlic cloves, roughly chopped
  • 2-inch piece ginger root, peeled and roughly chopped
  • 2 tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • 1 ½ lb. sweet potatoes, peeled and cubed
  • 14 oz. can crushed tomatoes
  • 4 cups water
  • Sour cream for garnish
  • Chives for garnish


  • Buffalo Peanut Butter Preparation:
  • Place Tropical Food’s Buffalo Nuts®, salt, and honey into the bowl of a food processor, process for 1 minute. Scrape down the sides of the bowl, place the lid on and continue the process while slowly drizzling in 1 ½ tsp. peanut oil. Process until smooth.
  • Soup Preparation:
  • Heat 1 tbsp. peanut oil in a large saucepan over medium heat.
  • Add onion, salt, and pepper. Cook covered, stirring occasionally, until tender. Stir in garlic and ginger, cook for 1 minute.
  • Stir in cumin and cayenne pepper, sweet potatoes, crushed tomatoes, buffalo peanut butter, and water; bring to a boil and reduce the heat. Simmer covered until sweet potatoes are tender.
  • Purée with an immersion blender.
  • Garnish with sour cream and chives.


On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Sweetie Pie Soup, was created by Michael Daniel.

Categories: Soup 

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